One of the major problems during production, application and processing of edible oils is lipid oxidation; it causes an important change in chemical, sensory and nutritional properties. This paper explores the influence of adding certain tested vegetable oil (25%, 50%, 75%) to rice oil, in order to determine a change in the oxidation stability oil mixture, and the influence of natural antioxidants: green tea extract (0,1% and 0,3%), rosemary extract OxyLess.CS (0,1% and 0,3%) and pomegranate extract (0,1% and 0,3%) in order to observe oxidation stability of rice oil mixture and other types of vegetable oils (50:50). The following types of vegetable oils were used in order to test the oxidation stability: rice oil, sunflower oil, rapeseed oil and sesame oil. The determination of oxidation stability of oils, their combinations, and the impact of antioxidants was conducted with a test of rapid oil oxidation – Oven test (63 °C). The result of oil oxidation is expressed by peroxide value (PV) during 4 days of testing. The addition of sunflower and rapeseed oil to rice oil leads to decrease of oxidation stability of oil mixture, while the addition of sesame oil leads to increase of oxidation stability when related to the pure rice oil stability. The addition of green tea extract and rosemary extract to mixtures of tested vegetable oils led to the increase of oil mixture stability towards oxidation degradation. The addition of pomegranate extract to a mixture of rice and sunflower oil led to a small decrease in peroxide number value, while the addition of pomegranate extract to rice and rapeseed mixture, as well as rice and sesame oil led to pro-oxidation activity. Regarding the used antioxidants, the highest protection efficiency is displayed by rosemary extract OxyLess.CS in concentration 0,1%.